Oil your pan before you put it away

Oil your pan before you put it away

Thoroughly dry it, then wipe on a thin layer of oil. That’s it.

In a humid climate, moisture is the enemy. Cast iron rusts fast if you leave it wet or unprotected. The secret isn’t a special storage container or a dehumidifier—it’s a barrier of oil. After washing, dry the pan on the stove over low heat until all water evaporates. While it’s still warm, rub a few drops of neutral oil (canola, grapeseed, whatever) all over the surface, inside and out. Wipe off the excess so it’s just shiny, not greasy.

Then store it somewhere dry. A cabinet away from the stove or sink is fine. If you stack pans, put a paper towel or a piece of cloth